INTEC 05402
INSTITUTO DE DESARROLLO TECNOLOGICO PARA LA INDUSTRIA QUIMICA
Unidad Ejecutora - UE
artículos
Título:
Freezing of strawberries by immersion in CaCl2 solutions
Autor/es:
GALETTO, CD; VERDINI, RA; ZORRILLA, SE; RUBIOLO, AC
Revista:
FOOD CHEMISTRY
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Exeter; Año: 2010 vol. 123 p. 243 - 248
ISSN:
0308-8146
Resumen:
The present study studied the freezing of strawberries by immersion in CaCl2 solutions analyzing drip loss, pectin content and the degree of esterification of the pectins, total and cell-wall bounded calcium contents, the ratio bounded calcium/ total calcium, and textural parameters. In addition, the effect of immersion in pectin methylesterase (PME) solutions prior to immersion freezing (IF) was analyzed. The firmness of thawed fruit decreased approximately 74% respect to fresh strawberries, and neither IF-CA (freezing by immersion in CaCl2 solution) nor PME-IF-CA (immersion en PME solution + freezing by immersion in CaCl2 solution) provided significant benefit for maintaining firmness when compared to slow freezing (SF). However, IF provided significant benefit for reducing drip loss of thawed strawberries when compared to SF, but pre-treatment with PME did not provide any additional benefit.
